Rinse the buckwheat under hot water in a sieve and cook in salted water until soft but still grainy. Then let the steam escape briefly.
Peel the beetroot and cut into small cubes. If you like, wear gloves to keep your hands clean.
Toast the walnuts in a dry frying pan until fragrant and lightly coloured. Leave to cool briefly.
Stir the olive oil and apple cider vinegar together in a large bowl. Add the buckwheat, beetroot and walnuts and mix everything carefully.
Crumble the feta over the top and fold it in gently so it keeps some texture. Season with salt and pepper if needed.
Arrange on plates and serve slightly chilled or at room temperature.
Good to know
A salad like this quietly makes an impression. Earthy depth, creamy saltiness and bite come together here without much effort. It tastes hearty and still fresh.
Swaps
Feta → goat's cheese (similar protein content, often a little more intense in flavour); walnuts → pecans (milder, also with unsaturated fatty acids); apple cider vinegar → lemon juice (fresh flavour, provides vitamin C); buckwheat → quinoa (gluten-free, a little more protein)
Allergens
Contains milk and tree nuts; generally suitable for children – depending on age, chop the nuts finely or leave them out – and during pregnancy make sure the feta is made from pasteurised milk.
